Garden Fresh Vegan Fajita Bowl Recipe

About this recipe

The Garden Fresh Vegan Fajita Bowl is a hearty, satisfying dish bursting with vibrant Mexican-inspired flavors. Perfect for dinner, it combines a medley of fresh, crisp vegetables, protein-packed black beans, and fragrant spices, all served over a bed of fluffy quinoa. This -free and vegan recipe is ideal for fitness enthusiasts looking for a nutritious yet comforting meal. Simple to prepare and budget-friendly, this dish is a delightful way to enjoy a wholesome, plant-based dinner that doesn’t compromise on taste or health. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• 1 kg Bell Peppers
• 1 piece Yellow Bell Pepper
• 2 pcs Zucchini
• - Baby Tomatoes
• 500 g Black Beans
• 1pc Avocado
• 50 g Cumin Powder
• 30 g Smoked Paprika Powder
• 20 g Turmeric Powder
• 100 g Hing Khoda
• - Olive Oil
• 250 ml Lemon Juice Concentrate
• - Red Chilli Powder
• 100 g Salt

Instructions

1. 1. Rinse the quinoa thoroughly and cook it according to package instructions. Once cooked, fluff it with a fork and set it aside.
2. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cumin powder, smoked paprika, turmeric powder, red chili powder, and asafoetida. Stir for 30 seconds until aromatic.
3. 3. Add the sliced bell peppers, zucchini, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are slightly tender but still crisp.
4. 4. Stir in the cooked black beans and season with salt. Cook for another 2-3 minutes to combine the flavors.
5. 5. Assemble the bowl by dividing the cooked quinoa into serving bowls. Top with the sautéed vegetables and black beans.
6. 6. Add sliced avocado and a drizzle of lime juice over each bowl. Garnish with fresh coriander leaves for a burst of freshness.
7. 7. Serve warm and enjoy your Garden Fresh Vegan Fajita Bowl as a wholesome, protein-packed dinner.